Giant Oatmeal Chocolate Chip Cookie

I’ve been learning so much about how to deal with life this week. This recipe is a great representation of said lesson.

You can set out to do something all you’d like but always to open to (and expect) set backs. In fact, allow those set backs to be your teacher and your guide. When you get caught up on your version of how you think life is supposed to happen, you miss out on what it’s really about. In fact, I know from personal experience that if I am not open to learning from my set backs I become rigid, angry and unwilling to budge. The antithesis of growth.

The best part of staying open to any possibility in life? You create a HUGE cookie that can be enjoyed by everyone at the same time. It’s even more fun to fight over that favorite piece. And that, after all, really is what life is about…

Combine the flour, baking soda, and salt in a small bowl .Whisk until well combined.

With an electric mixer, blend sugars and oil together for a good minute. Add flax egg and vanilla for another 30 seconds.

Pour flour mix into the sugar/oil mix until combined.

Fold in chocolate chips, nuts and oats. *You will notice that your cookie dough is not going to completely hold together and that is okay! When the oil is heated and baked it will spread throughout the dough and allow it to create that cohesiveness needed to keep it intact.

Pour half the cookie dough onto the first greased and lined baking sheet. Spread flat and evenly with your fingers.

10-12 minutes or until brown along the edges. Keep an eye on it though, you don’t want it to burn. Allow to cool for at least 5 minutes so it can harden a bit. Repeat with the remainder of the dough.

About Cara

Native of Los Angeles, Cara is the crazy, chocolate-filled woman behind Fork & Beans. On a mission to recreate every treat known to mankind, she has every intention of making them gluten, egg, and dairy-free. Oh, and super tasty too.

Comments

Turned out so beautifully! The perfect biscuit for ANZAC day here in Australia. Thanks for the wonderful recipes you create so that those with allergies and intolerances don’t ever miss out on yummy food.

This cookie is incredibly delicious, and dare I say perfect because it is the best balance of textures (including chewy–I love a chewy cookie) and flavors! I made a half-batch (one single cookie) since there are only two of us snow-bound here inside the house to eat it. I used coconut oil in place of olive oil, plus I added walnuts in addition to the chocolate chips. Also, I only had coconut sugar on hand so that’s what I used in lieu of the white and brown sugars. Yum! I can’t stop breaking off pieces, and the hubby is super-impressed as well . . . thank you for sharing!

I couldn’t have said it better myself – I am far too often caught up in how I picture things going, and end up missing out on what life is really about. Sometimes it’s good to just slow down, take a deep breath, and of course, eat some cookies (yum!).

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Meet Cara…

Native of Los Angeles, Cara is the crazy, chocolate-filled woman behind Fork & Beans. On a mission to recreate every treat known to mankind, she has every intention of making them gluten, egg, and dairy-free. Oh, and super tasty too. Read more about Cara’s story here